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Gardener's Pie Recipe
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Ingredients : |
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Filling
:
225 g
1
225 g
225 g
225 g
1 25 g
25 g
275 ml
75 g
Pastry
:
175 g
75 g
2
tablespoons |
leeks,
sliced
large
onion, sliced
carrots,
sliced
celery
stalks, sliced
parsnips,
diced
green
pepper, sliced
margarine
whole meal
flour
pint milk
cooked
dried haricot beans
salt and
ground black pepper
pinch
grated nutmeg
whole meal
flour
margarine
water
pinch salt
milk to
glaze |
Method :
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Simmer the vegetables in salted water
for 20 minutes, or until tender.
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Drain.
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Melt the margarine in a pan, add the
flour and cook for 1 minute, stirring.
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Gradually pour on the milk, bring to
the boil, and cook for 3 minutes, stirring.
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Remove from heat.
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Add the haricot beans and vegetables to
the sauce, season with salt, pepper and nutmeg and mix well.
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Turn into a 1 liter pie dish and leave
to cool.
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Heat the oven to 200oC (400oF),
Gas 6.
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To make the pastry, mix together the
flour and salt.
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Rub in the margarine until the mixture
resembles fine breadcrumbs, add the water and mix to firm dough.
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Turn on to a lightly floured surface
and roll out to fit the dish.
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Grease the rim of the dish, press on
the pastry and trim and flute the edges.
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Brush the pastry with milk, cut the
trimmings into leaf shapes and arrange in a design.
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Brush with milk and pierce a hole in
the centre of the pastry.
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Bake for 25-30 minutes, or until
golden.
Serving Suggestion :
Lentil spinach or a fresh green salad
are good accompaniments.
Serves 4
Per Serving : 24 fat, 16 g fiber.
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